Food Recipes Breakfast & Brunch Hash Browns 4.8 (4) 3 Reviews Squeezing the water from the potatoes creates the crispiest potatoes. By Marianne Williams Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Food & Wine's Editorial Guidelines Published on July 18, 2024 Tested by Melissa Gray Tested by Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Active Time: 40 mins Total Time: 45 mins Servings: 4 Jump to recipe These hash browns are crispy, crunchy, and fried potato perfection thanks to squeezing the potatoes dry before cooking. The crispy exterior is well seasoned, while any parts of potato that don’t have as much contact with the pan still are tender and melt-in-your-mouth. The addition of sour cream and chives takes these over the top by offsetting the richness of the fried hash browns. Serve with fried eggs for a hearty breakfast or in wedges as part of a brunch spread, or as a side to other diner classics, like meatloaf or roast turkey. Frequently Asked Questions Why won't my hash browns get crispy? If you don’t remove enough water/moisture from the shredded potatoes, they can steam and prevent browning and crisping. What happens if you don't soak potatoes before cooking? Without soaking potatoes, they will hold onto their starch, which can lead them to become gummy or tacky, and can result in uneven cooking. Notes from the Food & Wine Test Kitchen If you want to leave the peel on your potatoes for color and texture, make sure to scrub them really well before shredding. If you’re making multiple batches, keep the cooked hash browns warm on a wire-rack lined baking sheet at 250°F in the oven. Make ahead You can soak the shredded potatoes for a few hours at room temperature, replacing the cold water every so often, and up to overnight, before squeezing dry and cooking. You can also par cook the shredded and soaked potatoes and then freeze for up to two weeks. Thaw the potatoes before cooking to remove any excess moisture. Cook Mode (Keep screen awake) Ingredients 1 3/4 pounds russet potatoes, peeled 1 teaspoon kosher salt, plus more to taste 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon smoked paprika 6 tablespoons canola oil, divided 1/4 cup sour cream 1 tablespoon thinly sliced fresh chives Directions Fill a large bowl with cold water. Shred potatoes on largest holes of a box grater; place in water, ensuring potatoes are fully covered with water. Let soak, uncovered, for 5 minutes. Line a baking sheet using paper towels, and set aside. Drain potatoes in a colander, and rinse with cold running water. Working in batches, place large handfuls of potatoes in a clean kitchen towel, and squeeze until very dry. Place dried potatoes on prepared baking sheet in an even layer. Sprinkle with salt, garlic powder, onion powder, pepper, and paprika. Toss using clean hands to coat potatoes in spices. Heat a large cast-iron skillet or griddle over high. Working in 2 batches, add 3 tablespoons of the oil, and swirl to coat skillet. Scatter half of potatoes (about 2 cups) in an even layer in skillet. Cook, undisturbed, until golden brown and crispy on bottom, about 2 minutes. Using a spatula, flip potatoes, keeping as much intact as possible; cook, undisturbed, until browned on other side, about 2 minutes. Cook, flipping potatoes occasionally, keeping small sections intact, until deeply golden brown and crispy all over, about 4 minutes; adjust heat, as necessary, if potatoes start to burn. Transfer cooked potatoes to individual plates or a platter; season with additional salt to taste. Repeat process with remaining 3 tablespoons oil and remaining half of potatoes; season potatoes with additional salt to taste. Top evenly with sour cream, and sprinkle with chives. Serve immediately. Rate It Print